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Ginseng and egg soup: benefiting qi and nourishing yin, promoting fluid production and astringing sweat.
Ingredients: 5 g of American ginseng or red ginseng, 0/5 g of Ophiopogon japonicus/kloc-,6 g of Schisandra chinensis, 2 eggs and 30 g of rock sugar.

Practice: firstly, grind American ginseng or red ginseng into fine powder, beat in eggs and mix well; Then decoct Ophiopogon japonicus and Schisandra chinensis in water to get juice, add crystal sugar, pour ginseng egg slurry, stir constantly, and boil slightly to get egg flower soup.

Drink soup on an empty stomach in the morning, 1 time every day and 1 time every other day.

Ginseng is mild, sweet and slightly bitter, and belongs to spleen, lung and heart meridian.

Food compatibility should not be compatible with Veratrum nigrum and Trogopterori. Exterior pathogenic factors remain unsolved, and there is excess heat inside. It is forbidden at the beginning of cough and the first attack of measles. Not suitable for eating with carp and crucian carp.

Yangshengtang suggested benefiting qi and nourishing yin, promoting fluid production and sweating, and resisting premature aging. Can be used for adjuvant treatment of emaciation, spontaneous sweating, night sweats, nocturnal emission, premature ejaculation, dry mouth, polydipsia, amnesia, insomnia, etc.